Not only is homemade pasta and pesto leagues above the stuff you buy in the shops, but this recipe is also gluten free! We whipped up this gluten free pasta showstopper at our Gluten Free Cookery Class in May, alongside an aubergine dip with a gluten free loaf, and some special brownies for pudding!

See how easy it is to make your own gluten free pasta and pesto from scratch here;

Gluten Free Pasta

(Serves 4)

Ingredients:

150g rice flour
50g tapioca
1tbs corn flour
2tbs xanthan gum
1tsp salt
3 large free-range eggs
1tbs extra virgin olive oil

Method:

Place the flour on a work surface, make a well in the middle and add the egg. Slowly combine the flour then knead until fully combined.

Roll out and then cut using a pasta machine on the tagliatelle setting

Leave to rest while you make the pesto

 

Pesto

Ingredients:

200g any herbs e.g. rocket, basil, coriander, parsley
50g Parmesan, finely grated
50g pine nuts
1 clove garlic, pureed
1 lemon, juiced
Olive oil
salt and pepper to taste
agave syrup/sugar to taste

Method:

Set your oven to 180C and roast the pine nuts for 7 minutes.

Add herbs, parmesan, half the pine nuts and garlic into a Magimix and blend.

Add half the lemon juice and then slowly drizzle in the olive oil until the right consistency is formed.

Season with salt and pepper and add more lemon juice to taste. When happy finally add the last of the pine nuts and pulse for 2 seconds.

 

Boil the pasta for 3 minutes in boiling salted water.

Drain the pasta and stir through your homemade pesto. Serve in bowls slathered in parmesan and enjoy!

 

Inspired? Check out our Gluten Free Class for more! Or our full range of cookery courses here.

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